Pressure Cooker Turkey Bone Soup

Soup gives us infinite variety. See the note at the bottom of the recipe for suggestions, then do your own thing.

• Left over turkey bones
• 2 large carrots, peeled and cut into 1/2 inch pieces
• 1 can baby corn, drained
• 1/2 can small peas, drained
• 2 medium white potatoes, peeled and cut into cubes
• 2 stalks celery, cut in small pieces
• Spaghetti, broken into 1/2 inch long pieces, enough to measure 1/2 cup
• 1/2 to 1 cup shredded turkey meat, if there is any left over

METHOD

After you have finished your turkey, save all the bones and freeze to make this soup later. You will need an 8-quart or larger Pressure Cooker to make this recipe.

In the cooker place all the turkey bones; add enough water to cover completely (Remember; do not fill any pressure cooker beyond the 2/3 full level) and process at 15 lbs. Pressure for 30 minutes (bones will be soft).

Release pressure and strain the liquid. Discard the bones and return the liquid to the pressure cooker. Add salt, one teaspoon at a time, until it suits your taste. Then add all ingredients listed on left.

Cover and process at 15 lbs. pressure for 5 minutes only. Serve hot. Makes 8 to 10 servings, depending on the size of your turkey and the amount of bones left over.

Note: you may also add plain cooked rice. Raw rice may not get soft enough. Also you may add fresh, chopped Broccoli and/or drained tomatoes. Also, in a smaller cooker, chicken bones may be used instead of turkey bones.

Serves: Many

Recipe from www.inmamaskitchen.com

Contributor: Cliff Lowe

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